There’s nothing quite like hot cinnamon rolls right out of the oven. They’re total comfort food and one of the coziest breakfasts this time of year. Last year, I made them from scratch for the first time – a totally different experience!
This recipe from The Baker Chick takes extra time and planning, but it’s one I think you’ll enjoy; but if you’re short on time or not up for the task of homemade cinnamon rolls, I have a personal tip for you on how to simplify your prep time and still achieve cinnamon rolls that taste homemade.
Here’s my personal tip: Buy the Sister Schubert cinnamon rolls located in the freezer section of your grocery. Instead of using the frosting packet included, follow the recipe for the Cinnamon Roll Frosting below (the same one used in The Baker Chick’s cinnamon rolls recipe). It makes a world of difference and doesn’t require much work at all!
Follow the 90-Minute Brown Butter Cinnamon Roll recipe here, or if you want to simplify your prep time, here’s the frosting recipe.
Cinnamon Roll Frosting
Ingredients:
- 2 tbsp softened butter
- 4oz cream cheese
- 1 tsp vanilla extract
- 2-3 cups of powdered sugar (I lean towards more for a little extra sweetness.)
Instructions:
Whip together softened butter and cream cheese with an electric mixer until creamy and smooth. Add vanilla extract and the powdered sugar, just a 1/2 cup at a time. Beat mixture until creamy and spreadable. Top rolls, and enjoy!
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